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I’ve tried them all, and this is the best. Chicken + marinade + yoghurt. I find 1/2 a jar + 4 chicken breasts does the trick – then straight to barbeque.
OK, I’m in love with this.
You need some pasata tomato in a carton or jar. And some mascarpone cheese. 4 garlic cloves, salt and FRESH basil.
Chop 3-4 basil leaves finely. Crush garlic thru a garlic squeezer or chop super-fine.
Olive oil – I use extra virgin – heated in a pan or wok. Make sure it isn’t too hot…low to medium heat. Otherwise the garlic will burn.
Combine garlic, mascarpone cheese and basil, stir constantly for a few minutes with a spoon . Remove pan from heat if it looks to hot and stir off the heat.
Now add pasata tomatoes – I usually go 50/50 cheese/pasta but the main thing is not to add too much. Get it just right for your taste. Add salt, more works fine and it’ll add flavour rather than be salty tasting
Simmer very gently for 20 minutes for the flavours to combine.
I like pasta twirls, or penne pasta. Boil al-dente for 2-3 minutes and then drain several times, ensure the pasta has as much moisture off it as it can.
Add 2-3 whole basil leaves to your sauce, combine with the pasta and sprinkle with parmesan cheese.
Groovey – ate it twice this week so far!
It amazes me how many places cock up cheesey nachos.
So here’s my simple recipe
Get a baking tray, sheet it with tin foil, double wrapped to save you cleaning the tray.
Spread out the chips, scatter with grated cheese first, then salsa and jalepenos if you like. MORE CHEESE THE MERRIER.
Try to cook them slowly, setting 3 (of 6) on the grill.
Keep a close eye on them…just past cheese melting stage the nachos will burn.
Use a flat flipper (plastic) to move them onto a plate. Drop salad cream in 4 or 5 points on the plate.
Job done!
Crap service and crap food at Frankie & Benny’s
Published July 11, 2007 Uncategorized Leave a CommentWe were greated by a stropping waitress….I counted 8 staff on serving but a lot of yapping and poor efficiency.
Our food arrived in lightning time, in fact we had to wait longer to be served.
Calamari is usually good – but this time they had not got the oil temp right and it wasn’t crispy…more greasy.
My pasta was a watery sauce affair, just pathetic. The pancetta was yuk too.
All in all, a sad experience. Puts you off going to the cinema at the Showcase too which obviously isn’t good for business. There is Ashoka Shak there also which is poor…failing that you can choose McDs or KFC…hmmmm…
Tony Roma’s in Glasgow just opened….we had to try. It gave all the bull about the best ribs, fantastic steaks etc
In any case, the open kitchen gave me an insight into the two stressed chefs who looked like a they were at full capacity even though the restaurant was 1/4 capacity.
The starter was OK, but the steak I had was burnt to a cinder. Having waited 30 minutes, I just cut the burnt stuff off, it was a joke and a half. If a chef can’t cook a steak, what can he do????
The salad was a drab affair, not fresh and no oil or vinegar supplied.
I will not return.
